Upside Down Pumpkin Pecan Pie
1/2 can (1 3/4 cups) pumpkin
1/2 of a 12 ounce can (2/3 cup) evaporated milk
1/2 cup golden brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 of a 18.25 ounce package (1 3/4 cups) yellow cake mix with pudding
3/4 cup chopped pecans
1/4 pound (1 stick) unsalted butter, melted
Whipped cream for garnish if desired
In a large bowl, whisk together pumpkin, milk, sugar, eggs, pie spice, cinnamon and salt.
Grease a 9 inch pie dish. Line with a 14 inch piece of waxed paper. Pour filling into paper. Sprinkle top with cake mix and then with nuts. Drizzle melted butter over.
Bake in center of oven at 325 F for 55 to 60 minutes or until the top is deeply browned and a knife inserted near the center comes out clean. Cool; refrigerate for 4 hours or overnight.
To serve, turn upside down onto platter. Remove pie dish and waxed paper.
Makes 8 servings.
Recipe developed by cookbook author Marlene Sorosky and used on the label of Safeway Pumpkin.